Queen Victoria's Banana Nut Bread

This was one of the first recipes I created as a young baker. It makes a delicious loaf, loaded with big banana flavor and a delightful texture. Bake it the night before, and wake-up to an easy breakfast.

Ingredients

2/3 cup (10.667 Tablespoons) unsalted, soft butter

1/2 cup granulated sugar

2 large eggs, room temperature

3 medium-size ripe bananas

1 cup chopped walnuts

1/4 cup oatmeal

1 teaspoon cinnamon

1 teaspoon real vanilla extract (good quality, like Rodelle)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups all-purpose flour

Directions

Grease a 9” X 5” loaf pan and set aside. Preheat your oven to 350.

Cream butter and sugar together in a standing mixer. Add eggs, beating to combine after each addition. Mash bananas, and remaining ingredients. Mix together on a low speed, scraping down the sides of the bowl to ensure complete combination. Spread into prepared pan and bake for 40-45 minutes, or until toothpick inserted in center comes out clean. Cool completely and remove from pan. Wrap in plastic wrap to retain a moist loaf, or slice and eat now. Personally, I think this bread is better the second day, so it makes a great “bake-ahead.”

Spread a slice with sweet cream butter and enjoy!